Layered Spaghetti Casserole

We sure don't mind leftovers of this creamy spaghetti; it's just as good or better the next day. Only problem is that you might not have any left!

Serves: 6

Preparation Time: 5 min

Cooking Time: 32 min

Ingredients

• 8 ounces uncooked spaghetti
• 1 pound ground chuck
• 1 small onion, chopped
• 1 (26-ounce) jar pasta sauce with mushrooms
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 (12-ounce) can evaporated milk
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups (8 ounces) shredded sharp Cheddar cheese, divided

Instructions

1. Cook pasta according to package directions; drain.
    
2. Meanwhile, cook beef and onion in a skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Combine pasta, meat mixture, and pasta sauce in a large bowl; toss to combine. Set aside.
    
3. Preheat oven to 400 degrees F. Melt butter in a saucepan over medium heat. Stir in flour; cook 1 minute. Gradually whisk in milk; cook 5 minutes or until thickened. Remove from heat; stir in Parmesan cheese, salt, and pepper.
    
4. Pour half of spaghetti mixture into a lightly greased 7- x 11-inch baking dish; pour cheese sauce over spaghetti. Sprinkle with 1 cup Cheddar cheese. Top with remaining spaghetti mixture, and sprinkle with remaining 1 cup Cheddar cheese. Bake 15 minutes or until cheese melts.
    

Notes

If you liked these recipes, be sure to check out our free eBook, Ground Beef Recipes: 25 Quick & Easy Recipes for Ground Beef!